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"dikeman" - 1 õppematerjal

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Liha töötlemine

Meat Science 67(1):81–86. Journal of Food Science 44:1686–1691. Thomas, M.L., A. H., Jr. Brown, and D. W. Kellogg. Shahidi, F. 1994. Flavor of meat and meat products—An 2008. Fatty acids and meat characteristics of different overview. In Flavor of Meat and Meat Products, biological types of beef cattle developed under a 42 Chapter 2 management-intensive grazing system. Journal of Yancey, E., M. Dikeman, K. Hachmeister, E. Chambers Food Quality 31(2):189–204. IV., G. Millike. 2005. Flavor characterization of top Toldrá, F., and M. Flores. 2000. The use of muscle blade, top sirloin, and tenderloin steaks as affected by enzymes as predictors of pork meat quality. Food pH, maturity, and marbling. Journal of Animal Chemistry 69:387–395. Science 83:2618–2623.

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